Big egg, bacon & bean salad
A substantial 'almost-Niçoise' that goes with just about anything, and won't get soggy on the way to the picnic
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 20 mins
- Bring a large pan of water to the boil, add salt, then drop in the potatoes and set the timer for 20 mins. With 8 mins to go, add the eggs to the pan, making sure they're submerged. With 4 mins to go, add the green beans. When the cooking time is up, drain everything together in a colander, then cool under cold water.
- While everything boils, heat the grill to high. Grill the bacon for about 8 mins, turning halfway, until crisp and golden. Snip into bite-size pieces. Whisk all the dressing ingredients together with some seasoning in an airtight container. Peel the eggs and cut the potatoes in half. Layer up the potatoes, beans, olives, spinach and bacon, in that order, in a large lidded container, then tuck the eggs around. Chill until needed.
- Just before eating, lift out the eggs and cut in half. Shake or whisk the dressing again, then toss the salad with most of the dressing. Scatter the eggs and croutons on top, drizzle the rest of the dressing over the cut eggs, then tuck in.
Serve with...
Take along a chunk of Brie, some pâté and a fresh baguette.
Per serving
303 kcalories, protein 11g, carbohydrate 26g, fat 18 g, saturated fat 4g, fibre 3g, sugar 3g, salt 1.85 g
Recipe from Good Food magazine, August 2010.
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http://www.bbcgoodfood.com/recipes/691641/
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Ingredients
- 750g salad potatoes
- 3 eggs
- 200g fine green beans , trimmed
- 6 rashers smoked streaky or back bacon
- 100g Kalamata olives , stones in or out, it's up to you
- 100g bag baby spinach
FOR THE DRESSING
- 1 garlic clove , crushed
- 3 tbsp olive oil
- 1 tbsp white wine , red wine or cider vinegar
- 1 tsp Dijon mustard
- 2 tsp capers , drained
- 2 anchovy fillets, finely chopped (optional)
- handful shop-bought croûtons , to serve
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Ingredients
- 750g salad potatoes
- 3 eggs
- 200g fine green beans , trimmed
- 6 rashers smoked streaky or back bacon
- 100g Kalamata olives , stones in or out, it's up to you
- 100g bag baby spinach
FOR THE DRESSING
- 1 garlic clove , crushed
- 3 tbsp olive oil
- 1 tbsp white wine , red wine or cider vinegar
- 1 tsp Dijon mustard
- 2 tsp capers , drained
- 2 anchovy fillets, finely chopped (optional)
- handful shop-bought croûtons , to serve
Per serving
303 kcalories, protein 11g, carbohydrate 26g, fat 18 g, saturated fat 4g, fibre 3g, sugar 3g, salt 1.85 g
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11 September 2010
Elizabeth rated and commented on this recipe
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